serves 10
Most pasta salads are sad, sad affairs. This is not one of those .A rainbow of fresh summer vegetables takes it to the next level.

1 lb. orecchiette pasta (little ears), cooked, drained, cooled (don’t rinse)
1 small eggplant, peeled and diced
2 sweet peppers (red and yellow), diced
2 carrots, peeled and shredded
1 small yellow squash, diced
1 small zucchini, diced
1 small sweet onion, sliced
Grapeseed oil for sautéing
Salt and pepper to taste
1 cup shredded Parmesan
1/2 cup mayonnaise
1/4 cup capers, drained and chopped
2 Tbsp. chopped fresh basil
2 tsp. grated lemon zest

In a hot sauté pan, lightly sauté each prepared vegetable separately with a touch of oil, seasoning each lightly with salt and pepper. Cool veggies. In a large bowl, combine pasta, veggies, and remaining ingredients. Mix well. Refrigerate at least 6 hours before serving at room temperature.